S: Malt vinegar is the dominant note in smell. Additional aromas include grapes, grape skin, wood, cherries, and a bit of vanilla. I get the impression that the beer will be a little sweet and salty.

T: Yes, it is quite sweet, but not disproportionate to the sweetness found in a Flanders Red Ale like Rodenbach Grand Cru. Grape, cherry and vinegar notes follow next. The sourness in Blue Sunday is medium-light, so not as big of a player as I suspected. Wood and/or fruit pits join these elements for finish, which is astringent.

O: I'm still amazed that New Holland was able to brew a decent, approachable American Wild Ale. It is definitely pedestrian and is therefore recommended mainly as an introduction to the style or as a relatively cheap sour fix ($12 for a 750 ml bottle).

A: A mysterious shade of love potion #9 purple, a bit watery, without much heft or carbonation.

S: Some oak, a bit of sour grapes and alcohol.

T: Big sour apple and some pickle up front that stimulates a nice response from the salivary glands. Oak barrel flavors come to the fore as the beer warms up. A little bit of briny radish and booze. Delicious resinous nutty aftertaste that lingers for a long time.

M: Typical of the style, but nothing to write home about. More boozy than other sours like Monks Cafe Flemish Red or Rodenbach Grand Cru.

O: I really like this and plan to drink it regularly as long as it lasts on tap. If you are a fan of sours, seek this out. It's a complex, unique, and welcome addition to the style. It drinks like a light whiskey once it gets warm. Expensive, but one worthy of sipping and savoring.